The old water tank is the restaurant’s only underground space. Hand-dug in the early 1900s, it was originally intended to store water, although it was never used for this purpose. Its existence was always known to us, and in 2023, we decided to renovate and support this historic underground space, while converting it into a functional wine cellar.
Situated approximately three meters above sea level, the cellar presented unique challenges. We reinforced the arched ceiling with steel beams, upon which we laid the floor and installed bespoke wooden shelving. Custom cooling, dehumidification, and ventilation systems were designed to meet exacting standards, ensuring optimal conditions for the wines. Today, the cellar maintains a quiet equilibrium at 12°C with 60–70% humidity.
As of 2024, the restaurant now proudly houses its own wine cellar, supporting a wine list that evolves and expands over time. Our focus is primarily on Greek wine producers from across the country, complemented by a selection of notable international wines. The cellar also serves as a space for fermenting homemade preserves and pickles, adding a seasonal and artisanal dimension to our culinary practice.